Chang Chang, located in Dupont Circle, quickly established itself as the premier Chinese restaurant in Washington, D.C. The highly regarded chef, Peter Chang, has finally brought his exceptional culinary skills to the District after operating successful restaurants in Maryland, Virginia, and other areas. The dishes at Chang Chang elevate familiar Chinese flavors to new heights. For instance, the kung pao chicken bursts with delightful flavors, featuring high-quality free-range chicken from D'Artagnan. The fried walnut prawns stand out with a velvety glaze of condensed milk and orange juice, avoiding the typical overpowering sweetness found in other versions. The wrinkly green beans tossed with pickled cabbage transport diners to Sichuan, known for its bold and distinctive tastes.

Chang Chang offers unique dishes that can't be found elsewhere, such as the duck "four ways." This feast includes sliced, smoked, and five-spiced duck, accompanied by a ginger-infused broth and a phyllo-wrapped pie filled with forbidden rice and shredded duck confit. The ever-evolving menu ensures that diners will never grow bored, with spring bringing lighter options like the refreshing tofu skin salad with cured cucumbers and the invigorating yellowtail crudo complemented by julienne green apple and spicy mustard. Lunch, dinner, and takeout options each offer their own distinct experiences, and the knife-cut noodles with crumbled pork and steamed clams are not to be missed. Pichet Ong, the co-owner and pastry chef, describes the combination as "surf and turf white Bolognese," exemplifying the sublime quality of the dish

To be continued....